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Minnesota from Scratch

Thanks for stopping by! I'm Stephanie Thurow / MinnesotafromScratch and this is my website. I'm a food preservation instructor and bestselling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! Join me here for info on food preservation, recipes, organic gardening, chicken keeping, urban homesteading and so much more.

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Homemade Kimchee/Kimchi with Scrambled Eggs – Why Eat Fermented Foods?

April 4, 2013 by Stephanie 2 Comments

Homemade Kimchi with eggs -  MinnesotaFromScratch.wordpress.com

Homemade Kimchee is one of the most satisfying things I have made. It is something that I have loved since I was a toddler thanks to the expanded tastes of my elders.  It is and always has been one of my favorite things to eat and last fall my friend and I finally made it.  Our first batch turned out so hot that no one could eat it.  Talk about a huge disappointment! We both love spicy food but it unfortunately turned out to be inedible to us and everyone we tried to pawn it off on.  But after a couple of alterations to the recipe, our second batch turned out great!

I have purchased many brands of Kimchee sold at local grocery stores and one brand in particular is out of this world delicious. Unfortunately, I recently learned that does not have the “good belly bacteria” in it that I thought it did and that’s why it’s even more of a reason to make it homemade. Fermented foods provide all sorts of benefits to our health: they are packed with good-belly-bacteria (lactobacilli) that promote healthy functioning of the intestinal tract , they have tons of minerals and essential vitamins ( including A and C – antioxidants) and are said to boost your immune system.

Kimchee is also very low-calorie and VERY flavorful so I can eat a ton and feel satisfied and not guilty! I love to mix it with brown rice for a quick snack,  have it over eggs, or eat it as is. My grandpa likes to put it on his sandwiches and I have heard of it put on pizza as well. It’s frickin amazing no matter how you eat it.

Take care, Stephanie

Have you ever made or eaten Kimchee? Did you like your experience?

Filed Under: Recipes Tagged With: benefits of fermented foods, good belly food, homemade kimchee, homemade kimchi, how to make homemade kimchee, kimchi and scrambled eggs

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Comments

  1. Allison says

    April 4, 2013 at 4:14 am

    I am going to make a large vat of Kimchi, what is your recipe? I am going to go get the nappa right now, Thanks for inspiring me.

    Reply

Trackbacks

  1. How to Make Sauerkraut From Scratch: Step by Step Guide to Fermenting Cabbage | MinnesotaFromScratch says:
    February 6, 2014 at 2:34 pm

    […] is a quick and easy guide to making your own sauerkraut. Why ferment foods? I briefly explain why here. For ingredients, all you will need is organic cabbage and sea […]

    Reply

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WELCOME

Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

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